300 g (12 oz) shortcrust pastry
150 g (6 oz) cooked rabbit
3 oz (75 g) cooked macaroni, chopped
1 1/4 cup (300 ml) 1/2 pint cream or white sauce
1 1/4 cup (1/2 pint) 300 ml tomato sauce
1 slice ham
3 oz (75 g) grated cheese
1 onion, parboiled and finely chopped
1 teaspoon mustard
3 tablespoons crushed vermicelli
salt and pepper
1 pinch of nutmeg
1. This pie is best made in a 600 ml (1 pint) pudding basin.
2. Grease the basin well and coat the sides with the crushed vermicelli by rolling it around the inside until it sticks to the butter.
3. Line the basin with thinly rolled pastry, leaving enough for a lid.
4. Chop or mince the meat and the ham, add to this the onion, macaroni and the cheese.
5. Add the cream mixed with the mustard and season with plenty of salt and pepper.
6. Fill the basin with the meat mixture and close the lid, wetting the edges and pressing firmly together. Make an air vent in the lid.
7. Bake at 220°C, 425°F, mark 7 until the pastry is well browned.
8. If the top is cooked before the sides, cover with foil and continue until the pastry in the basin is well cooked.
9. When the pie is done remove it from the oven and allow to cool for a few minutes.
10. Unmould the pie upside down on to a dish and serve with a well-flavoured tomato sauce.